The ten ovens will go ten different places. Only one will go on a trailer.
Your dog is really sensitive to good food. I noticed our chickens will eat the very best things first, and maybe not even bother with some processed foods. It seems animals know what's good for them, unlike the rest of us.
I suspected the 10 ovens weren't going in the trailer.. even one looks a bit heavy for the trailer.
And so, we need an electronically enhanced food sensor to pass judgement of what is good fresh food... or everyone needs a chicken or a dog.
This enables good Chinese saute dishes, as the cook time is only 30 seconds, or so.
Just about every small restaurant in Taiwan cooks at curbside with natural gas burners supplied from tanks delivered on motorcycles. If you need anything in burners, I am sure that the Taiwanese sources are very reasonable.
Still, that one at $25 looks just fine.
As for myself, no oven, no kitchen, no refrigeration. I have been eating Chinese takeout for 19 years now and it is cheaper than renting a place with a kitchen and appliances. Plus, I don't have to wash dishes and clean the refrigerator.
As for myself, no oven, no kitchen, no refrigeration. I have been eating Chinese takeout for 19 years now and it is cheaper than renting a place with a kitchen and appliances. Plus, I don't have to wash dishes and clean the refrigerator.
The lower costs of a kitchen-less place offsets the cost of Chinese takeout? That's interesting.
At two meals a day that's approximately 13,870 Chinese takeout meals. But in Kaoshiung this seems entirely practical with so many choices and totally reasonable costs. How many gallons of peanut oil would this be? If you had a quarter cup of peanut oil per day that's about 1,733 gallons of peanut oil, or 12,136 pounds over the 19-year period.
Yes indeed, I'd have to pay another $5000NTD in rent for a place with a kitchen, and of course, it would be a larger place and more costly to air-condition.
If I set aside the Starbuck's latte consumption, my daily food cost are about $150NTD per day or 150x30days = $4500 NTD.
And then there is time saved in shopping, preparing, cleaning up, and so on.
The real trick is to eat local foods, not foreign franchise. Having a friend show you their favorite restaurants and delicious foods really helps as well.
For instance, a lunchbox of Peiking Duck is about $70NTD and includes ample rice and 3 vegetables. A box of 10 huge potstickers is $50NTD. A nice Japanese sushi dinner is about $150 with miso soup, shrimp sushi, tuna sushi, and a plate of fresh tuna sashimi. An American breakfast of 2 eggs, bread, 2 strips of bacon, and a salad is $85NTD. Add a latte for $55NTD.
At the heart of every great tortilla is excellent masa.
We never got to discussing that and how important it is to making a good tortillia. Apparently you can buy the dried out version as Masa Harina or Masa flour. But to make it properly you have to start with grain corn and lime.
No, you cannot use corn flour or starch, it has to be whole grain corn. Chip seems to have found a good source.
But what I am unclear on is how you prep the corn. add it to boiling water, cook it or soak it for a few days, and then grind it into masa. That is the key process to flavor and texture being right. Anyone can then pat the stuff into tortillias and cook them on a skillet.
Loopy, that's true, fresh is best. And different varieties of corn do have different flavors, and anyone who appreciates corn-on-the-cob knows that there are average ears, and then there are the really sweet and flavorful ones that can stand on their own. Mmm.
Chip, the video of your process is fascinating, cooking, extruding, rolling, I don't even know what to call all the steps. I bet they taste best right away. In little towns in Mexico, one can line up outside a the open front of a store where the fresh tortillas are coming out of the machine. Still, there are a lot of ordinary people (and high-end restaurants) that still use hand-made tortillas. The contrast in amount of labor between hand-made and machine is huge. The corn is cooked in a big pot over the stove, and ground down in a stone metate, and then hand patted into tortillas or what have you, pupusa, arepa, gordita (stuffed tortilla) and fried on comal, large metal cook surface alongside the vegetables and meat (fresh again) that will go with it, and lend flavor both directly and indirectly. The main flavor comes from the corn itself, but the big difference with hand made is the texture, differences in the grinding process and in differences in thickness from hand-patting.
Stayed at the Hotel Belmar and the laundry was excellent. I loved to sit in the rocking chairs in the lobby and read with a nice breeze from the ocena.
I was in Taxco when the first man landed on the moon. So, it has been a while. I bet beer is no longer 2 pesos at 8 pesos to the dollar.
I'd love to try a goridita. Improving my Spanish must be easier than my Chinese. At least I can easily pronounce whatever I read in Spanish without a dictionary.
Comments
I suspected the 10 ovens weren't going in the trailer.. even one looks a bit heavy for the trailer.
And so, we need an electronically enhanced food sensor to pass judgement of what is good fresh food... or everyone needs a chicken or a dog.
Just about every small restaurant in Taiwan cooks at curbside with natural gas burners supplied from tanks delivered on motorcycles. If you need anything in burners, I am sure that the Taiwanese sources are very reasonable.
Still, that one at $25 looks just fine.
As for myself, no oven, no kitchen, no refrigeration. I have been eating Chinese takeout for 19 years now and it is cheaper than renting a place with a kitchen and appliances. Plus, I don't have to wash dishes and clean the refrigerator.
The lower costs of a kitchen-less place offsets the cost of Chinese takeout? That's interesting.
At two meals a day that's approximately 13,870 Chinese takeout meals. But in Kaoshiung this seems entirely practical with so many choices and totally reasonable costs. How many gallons of peanut oil would this be? If you had a quarter cup of peanut oil per day that's about 1,733 gallons of peanut oil, or 12,136 pounds over the 19-year period.
If I set aside the Starbuck's latte consumption, my daily food cost are about $150NTD per day or 150x30days = $4500 NTD.
And then there is time saved in shopping, preparing, cleaning up, and so on.
The real trick is to eat local foods, not foreign franchise. Having a friend show you their favorite restaurants and delicious foods really helps as well.
For instance, a lunchbox of Peiking Duck is about $70NTD and includes ample rice and 3 vegetables. A box of 10 huge potstickers is $50NTD. A nice Japanese sushi dinner is about $150 with miso soup, shrimp sushi, tuna sushi, and a plate of fresh tuna sashimi. An American breakfast of 2 eggs, bread, 2 strips of bacon, and a salad is $85NTD. Add a latte for $55NTD.
We never got to discussing that and how important it is to making a good tortillia. Apparently you can buy the dried out version as Masa Harina or Masa flour. But to make it properly you have to start with grain corn and lime.
No, you cannot use corn flour or starch, it has to be whole grain corn. Chip seems to have found a good source.
But what I am unclear on is how you prep the corn. add it to boiling water, cook it or soak it for a few days, and then grind it into masa. That is the key process to flavor and texture being right. Anyone can then pat the stuff into tortillias and cook them on a skillet.
Chip, the video of your process is fascinating, cooking, extruding, rolling, I don't even know what to call all the steps. I bet they taste best right away. In little towns in Mexico, one can line up outside a the open front of a store where the fresh tortillas are coming out of the machine. Still, there are a lot of ordinary people (and high-end restaurants) that still use hand-made tortillas. The contrast in amount of labor between hand-made and machine is huge. The corn is cooked in a big pot over the stove, and ground down in a stone metate, and then hand patted into tortillas or what have you, pupusa, arepa, gordita (stuffed tortilla) and fried on comal, large metal cook surface alongside the vegetables and meat (fresh again) that will go with it, and lend flavor both directly and indirectly. The main flavor comes from the corn itself, but the big difference with hand made is the texture, differences in the grinding process and in differences in thickness from hand-patting.
http://www.tripadvisor.com/Restaurant_Review-g150792-d1032271-Reviews-El_Shrimp_Bucket-Mazatlan_Pacific_Coast.html
Stayed at the Hotel Belmar and the laundry was excellent. I loved to sit in the rocking chairs in the lobby and read with a nice breeze from the ocena.
http://hotelbelmar.tripod.com/
I was in Taxco when the first man landed on the moon. So, it has been a while. I bet beer is no longer 2 pesos at 8 pesos to the dollar.
I'd love to try a goridita. Improving my Spanish must be easier than my Chinese. At least I can easily pronounce whatever I read in Spanish without a dictionary.